Give me a cold day. Any cold day. Let me have time and peace to stir together something that incubates in my oven gently easing its teasing, come-hither aromas throughout the house and drawing near all who enter. Add an entrancing, captivating book waiting for me during that 3-hour parole and I am a happy girl. Ok, include a balanced, but lofty bottle of wine and the deal is sealed.
I think of fajitas as a summer meal. It’s a hot night on the deck. There are margaritas along with chips and guac to start. Icy cold Dos Equis to go with the meal and just made cinnamon ice cream to finish.
Steak and chicken could both make an appearance and I’d probably even twist Dave’s arm to grill all of the vegetables and heat the tortillas. What’s a husband for?
It’s a snow day. I don’t currently have a paying job–this isn’t to say I don’t work– but I’m still thrilled to think I needn’t go anywhere and perhaps could be excused from accomplishing anything. Too many years of kids in the house or teaching makes me stand up and cheer when the school closings begin. Usually I spend the day in the kitchen with a big pot of soup bubbling away –and I’m about to do that after I’m done with the blog– but today a little perking dream took life.
think a long, cold and frozen day nursing a hangover and watching old movies while playing cards with the kids, right?– but since I love black-eyed peas and my folks were both raised in the deep south, I’m going with those little beauties this year. (For an interesting article on many New Year’s Day lucky food traditions, click here.)
Have my cookbook, Soups and Sides for Every Season?
For anyone with Scots background, shortbread is the Christmas cookie. In whatever “shape or form”, to quote my Dad, it might come. It also happens to be my very favorite cookie of any season and you can find it on the blog in a few incarnations... The endless variations are a large part of its intrinsic attraction for this baker:
Holiday breakfasts, for many people, are laden with tradition. Such as: We always have pancakes. OR My best friend makes scrambled eggs with peppers and onions. OR Bacon gets fried up in huge quantities for me.
Whenever I run into savory little cheese cookies someone’s served with a glass of wine, I’m happy indeed. These days, they’re usually they’re made with Parmigiano-Reggiano, but older food memories include homemade crispy little cheddar crackers that were just as good with beer as with wine. Back in the day, these were called “Cheese Pennies” and while they were usually simply round, occasionally a creative baker would even roll them out and cut them out into shapes (suits, of course) for bridge club.
Things that grow together go together
is the saying–Cheddar and Beer being two things the British do very well and Parmigiano-Reggiano and Wine being two things the Italians do just superbly. So, whichever way you roll –to coin a phrase –these savory bits are luscious.
Checking through my top choice cookbooks for such recipes (and tooling around the internet, of course) showed me there’re just as many varieties of not-sweet cookies as there are baking (or other) books on my cookbook shelves.
I adore Thanksgiving. It loves me back. It is my favorite holiday out of the whole year. There’s nothing that makes me more thrillingly anticipating than to bring the last of the sage in, save bread for dressing, take stock of my canned pumpkin supply, or bake cranberry bread along with any pie you can name. To say nothing of the fact that I don’t like Christmas decorating (or shopping or wrapping), but can’t wait to put up pumpkins, corn stalks, leaves, scarecrows, and all things autumn come October. Ok, September. Continue reading
If you kept or froze your turkey carcass from Thanksgiving and aren’t quite sure what to do with it, this is your method for soup. While it looks like a recipe, it’s merely a method and you must yourself judge which ingredients you have or want to add; it’s all about flexibility.
Note the options of using your leftover vegetables, gravy, stock, or just adding all purchased low-sodium chicken stock and so on.
In about an hour an a half, you’ll have just about the best turkey noodle soup you ever ate. If you are skipping noodles this week, leave them out and, instead, add extra fresh or frozen vegetables. (Brown rice, wild rice, or barley are other possibilities.) Continue reading
Be happy giving. Be happy in your thanks. Just as the first Americans shared their table and their abundance with the very first immigrants!
Just for fun, I thought I’d post today’s menu. Enjoy the holiday! I’m off to make turkey stock.
Thanksgiving Menu, 2016 Chez Morgan
Roasted shrimp, fresh vegetables, aioli
Gruet Sparkling Wine, New Mexico
Curried Apple-Butternut Squash Soup
Sineann Gewurtztraminer, 2015 (Yamhill-Carlton, Oregon) OR Autumnal IPA (Local Relic, CSprings)
ENTRÉE AND SIDES
Gas Grill-Roasted Turkey
Sausage dressing (George Hamamoto)
Cauliflower with Gruyere Cheese and Parsley
Mashed Sweet Potatoes with Sherry and Walnuts
Brussels Sprouts Salad
Cranberry Relish (Jan Keder)
Homemade Bread (Jan Keder)
Pumpkin Bread with Dried Cherries and Walnuts
Bethel Heights (Salem, Oregon) Pinot Noirs: West Block Vineyard and Casteel Vineyard, 2010
Seven Hills Dry Rose 2015 (Columbia Valley, Washington)
OR Oak Aged Belgium Strong Ale (Local Relic, Colorado Springs)
Cranberry-Citrus Cheesecake, Pecan-Bourbon Pie, Pumpkin Pie, Chocolate Mousse (Ann Campbell), Apple Pie (Jeanne Patalano), Shoofly Pie (Mary Pat Garman)